Flank Steak Fajitas

Use a cast iron skillet to achieve the perfect doneness for the steaks and vegetables in these delicious fajitas.

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Ingredients

Yields:
4

Cal/Serv:
525

2
clove garlic

1 lb.
beef flank steak

1
bunch radishes

salt and pepper

2
limes

1/2 c.
reduced-fat sour cream

8
fajita-size flour tortillas

2 tsp.
vegetable oil

3
poblano peppers

1
medium onion

1/4 c.
water

Directions

Total Time:
0:30

Rub garlic all over steak, and let stand at room temperature. In small colander or sieve, toss radishes with 1/8 teaspoon salt. Place colander over bowl, cover, and refrigerate. Into small bowl, grate peel from 1 lime and cut lime into quarters; set aside. Stir sour cream into lime peel. Cover bowl and refrigerate.

Preheat toaster oven to 300°F. Wrap tortillas in foil, and heat in toaster oven 15 minutes or until warm and pliable.

Heat 12-inch cast iron or other heavy skillet on medium-high until hot. Brush garlic off steak and discard. Squeeze juice from lime quarters all over steak, then sprinkle with ¼ teaspoon salt and ¼ teaspoon freshly ground black pepper to season both sides. Add 1 teaspoon oil to skillet, then add steak. Cook 10 minutes for medium-rare, or until desired doneness, turning over once. Transfer steak to cutting board; reduce heat to medium.

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